Portabella Pockets

• 14 cup water
• 3 tablespoons lime juice
• 2 tablespoons canola oil
• 1 tablespoon italian seasoning
• 1 teaspoon instant minced garlic
• 12 dried celery flakes
• 14 teaspoon salt
• 14 teaspoon ground cumin
• 14 teaspoon ground nutmeg
• 14 teaspoon pepper
• 18 teaspoon cayenne
• 1 lb sliced baby portabella mushrooms
• 2 medium bell peppers, 1 each yellow and red, thinly sliced
• 1 medium red onion, thinly sliced
• 2 small zucchini, cut 1/4 into inch slices
• 1 cup shredded reduced-fat Mexican cheese blend
• 8 (6 inch) pita breads, cut in half

1. In large resealable bag, combine the first 11 ingredients.
2. Add mushrooms, peppers, onion and zucchinni; seal bag and turn to coat.
3. Refrigerate overnight.
4. In large nonstick skillet coated with nonstick spray, cooka nd stir the veggie mixture over medium-high heat for 6-8 minutes or until crisp tender.
5. Stir in cheese; cook 2-3 minutes longer or until cheese is melted.
6. Stuff each half pita with 1/2 cup of the mixture.
7. Serve immediately.

water, lime juice, canola oil, italian seasoning, garlic, celery flakes, salt, ground cumin, ground nutmeg, pepper, cayenne, baby portabella mushrooms, bell peppers, red onion, zucchini, pita breads

Taken from www.food.com/recipe/portabella-pockets-188871 (may not work)